http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090019618-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dd24d6bf3c7cb218093e2a2bc8347e50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 |
| filingDate | 2007-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a98c52c071a2441adb50cda2f271a552 |
| publicationDate | 2009-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090019618-A |
| titleOfInvention | Method for preparing beer and beverage mixing additive capable of preventing bitter taste and providing exhilaration feeling |
| abstract | A method for preparing beer and beverage mixing additive is provided to suppress the bitter taste contained in the beer, provide exhilaration feeling, emit mild mint odor, improve the blood circulation and activate the stomach activity. The beer producing method comprises the steps of: extracting the wort from the barley(S310); heating and cooling the extracted wort(S320, S330); fermenting the cooled wort(S340); and adding at least one additive of peppermint and Cinnamomi Cortex in the at least one of before, during and after the wort fermentation process(S350). |
| priorityDate | 2007-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.